Yoghurt Cheesecake with Strawberries
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makes1 medium cheese cake

  • 250g biscuit
  • 250g strained yoghurt )how to make strained yoghurt)
  • 2 tablespoons corn flour
  • 1/4 cup icing sugar
  • 70g butter
  • 2 tablespoons lemon zest
  • 150ml heavy cream (full fat)
  • 1 tablespoon clear gelatine powder
  • 2 tablespoons hot water
  • 10 big fresh strawberries
  • Non-stick 6-inch spring form pan
  • First, crush the biscuits in a food processor or in a bag with a rolling pin.
  • Melt the butter in a bowl over a pan of hot water or in the microwave.
  • Generously grease the cheese cake pan with some melted butter.
  • Mix the remaining melted butter with the biscuits, blending them well together, add 1 or 2 tablespoons water if the dough is to dry.
  • Transfer the mixture into the prepared pan and press firmly. Chill the mixture while preparing the filling.
  • In a large bowl using an electric mixer, beat icing sugar, cornflower, cream and lemon zest together. Don’t over beat as the cream will turn into butter (how to make sweet cream)
  • Add yoghurt and mix.
  • Mix gelatine powder with hot water to dissolve, cool then add to the mixture.
  • Pour half of the mixture on top of the biscuit base and make a flat surface.
  • Arrange 4 of the strawberries in the canter and add the rest of the mixture on top.
  • Chill for several hours until set.
  • Remove the cake from the pan and decorate with the remaining strawberries before serving.
  • Enjoy (Nooshe Jan).

If the dough is to dry add 1 or 2 tablespoons water.

To make 250 g strained yoghurt, you need 1 kg yoghurt.

The colour of the Cheese cake base depends on the type of the biscuit you use.

Cooking Tips
If you're using a slow cooker to cook beans, you don’t need to soak them. Also use less water.
When you’re making soft boiled eggs, cooking time will be longer if the eggs are not room temperature.
When making kebab and you’re using wooden skewers to make kebabs, soak them in water for 30 minutes before use.
About Farzi
Farzaneh Masoud Ansari
It is my greatest pleasure to share my love of Persian food with others by demonstrating my skills and techniques, in the hope that my knowledge will be passed on to future generations.
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